Hi, Susan. I used to have something similar for my birthday cakes growing up. If you replace the coconut frosting with some lemon curd, you'd probably have something that approaches your memories. For layer cakes, I put a a teaspoon of unflavored gelatin bloomed in 1 tablespoon of water into the curd after it comes off the heat. That will make it firm enough, once chilled, to stay in place and be sliceable. Susan

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